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Thread: A new "So, What's For Dinner" thread page 8

  1. #71
    SAdams's Avatar
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    Tonight is Chicken legs marinated in some Braggberry Marinade with beets from my garden and beet greens sauteed in coconut oil with garlic and green beans. About to sit down and eat it right now. I also LOVE the grill not only for the taste but for the lack of dishes.

  2. #72
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    A big mess of brussels sprouts fried up with bacon and onions.

  3. #73
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    Quote Originally Posted by Blackcatbone View Post
    A big mess of brussels sprouts fried up with bacon and onions.
    I love you for using that term.

    Here... a stir fry of random veg... broccoli, cauli, green beans, asparagus, yellow squash, carrots, water chestnuts, sugar snap peas, mushrooms... yeah, a little of everything!
    And grilled pork loin chops with a marinade generous on the garlic, and a touch of calamondin juice and zest.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  4. #74
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    We had monster sized zucchini (Yes. The neighbors. Again.) hollowed out and stuffed with ground ostrich mixed with chopped onions tomatoes and pine nuts then baked. I overcooked it just a tad but it was still tasty.

  5. #75
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    Zed
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  6. #76
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    Quote Originally Posted by Blackcatbone View Post
    A big mess of brussels sprouts fried up with bacon and onions.
    Awesome.
    Haven't had that in a while.

  7. #77
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    Two home made pure beef patties, fried in coconut oil till medium rare, topped with sliced avocado, sliced jalapenoes, and lime juice, side of grilled field mushrooms and grilled tomatoes!

  8. #78
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    Quote Originally Posted by cori93437 View Post
    I love you for using that term.
    Oh yeah, I cook lots of big messes.

  9. #79
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    Made Marks recipe "Halibut in Butter Sauce" from Quick and Easy Meals" and a half baked sweet potato. I have to say I love this cookbook! Everything I have made so far has been great, and pretty easy to make. Thanks Mark!

  10. #80
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    Tonight My BFF is coming over for dinner with Dad and me and we are cooking a lamb shoulder roast. She is the one who taught me how to cook lamb well. Basically, there is no such thing as too much garlic.

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